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Creamy Tuscan Chicken Stew Recipe with Garlic Parmesan Bread

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This creamy Tuscan chicken stew is a cozy, one-pot dinner packed with juicy chicken, sun-dried tomatoes, spinach, and a dreamy, cheesy sauce. Served with easy garlic parmesan bread, it’s the ultimate comfort food for chilly nights or family gatherings.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 2 medium carrots, sliced
  • 2 celery stalks, diced
  • 4–6 cloves fresh garlic, minced
  • 1/2 cup sun-dried tomatoes, chopped, oil-packed, drained
  • 4 cups low sodium chicken broth
  • 1 cup heavy cream
  • 2 ounces cream cheese, softened
  • 3 cups baby spinach, roughly chopped
  • 1/4 cup fresh basil, chopped
  • Juice of 1/2 lemon
  • Kosher salt and freshly cracked black pepper, to taste
  • 1 tablespoon Italian seasoning
  • 1/2 cup parmesan cheese, grated
  • 1 loaf crusty baguette or Italian bread
  • 4 tablespoons unsalted butter, softened
  • 2–3 cloves fresh garlic, minced or pressed
  • 1/3 cup parmesan cheese, grated
  • 2 tablespoons chopped fresh parsley (optional)
  • Pinch of paprika (optional)
  • Salt and pepper, to taste

Instructions

  1. Prep the ingredients: Dice onion, slice carrots and celery, mince garlic, chop sun-dried tomatoes, spinach, and basil, and cut chicken thighs into bite-size pieces. Preheat oven to 400°F (200°C).
  2. Sear the chicken: Heat olive oil in a large Dutch oven over medium-high heat. Add chicken, season with salt, pepper, and half the Italian seasoning. Sear 3-4 minutes until golden. Remove chicken to a plate.
  3. Sauté the veggies: In the same pot, add onion, carrot, and celery. Sauté 5-6 minutes until softened. Add garlic and sun-dried tomatoes; cook 1-2 more minutes.
  4. Deglaze and simmer: Pour in chicken broth, scraping up browned bits. Return chicken and juices to the pot. Add remaining Italian seasoning, bring to a simmer, and cook uncovered for 15 minutes.
  5. Add creaminess: Lower heat to medium-low. Stir in heavy cream and cream cheese. Mix until cheese melts and sauce is velvety, about 2-3 minutes. Do not boil.
  6. Finish the stew: Stir in spinach, basil, and lemon juice. Cook 2-3 minutes until spinach wilts. Sprinkle in parmesan, taste, and adjust salt and pepper as needed.
  7. Make the garlic parmesan bread: Slice bread in half lengthwise. In a bowl, mix softened butter, minced garlic, grated parmesan, parsley, and paprika. Spread over bread halves, season with salt and pepper. Place on a baking sheet and bake at 400°F for 10-12 minutes until golden and bubbly.
  8. Serve: Ladle stew into bowls, top with extra parmesan and basil if desired. Slice bread and serve warm alongside for dunking.

Notes

For dairy-free, substitute coconut cream and vegan cheeses. For gluten-free, use gluten-free bread. Stew can be made ahead and reheats well; add a splash of broth or cream when reheating. Taste and adjust seasoning as you go. Bread is best served fresh but can be reheated. Add red pepper flakes for heat or swap in cannellini beans for a vegetarian version.

Nutrition

Keywords: Tuscan chicken stew, creamy chicken stew, one pot dinner, garlic parmesan bread, Italian stew, comfort food, easy chicken recipe, family dinner, weeknight meal

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